This dish is a spin on the classic chop suey dish we all know and love. Finished with crisp duck breasts, lavishly drizzled in a rich aromatic BBQ sauce, this dish is something else. A must-try if you are craving a taste explosion.
- Preparation times: 5 minutes
- Cooking times: 20 minutes
- Serves: 2
- 2 boneless Chinese Roast Duck breasts
- 1 tbsp groundnut oil
- 2 spring onions (scallions), halved length-ways and thinly sliced
- 1 garlic clove, crushed
- 1 small onion, thinly sliced
- 1 small carrot, thinly sliced
- 3 handfuls of beansprouts
- ½ tbsp dark soy sauce
- ¼ tsp salt
- ½ tsp sugar
- ½ tsp white pepper
- 120 ml (½ cup) chicken stock
- 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
- 1 tsp sesame oil
For the BBQ sauce
- 2 tbsp Chinese five spice
- 240 ml (1 cup) chicken stock
- 2 tbsp rice wine
- 120 ml (½ cup) hoisin sauce
- 120 ml (½ cup) yellow bean sauce
- 2 star anise
- 1 cinnamon stick
- 50 g (¼ cup) sugar
- 3 tbsp cornflour (cornstarch) mixed with 6 tbsp water
If you’re short of time, pre-cooked duck from the supermarket will be fine for this recipe. However, the dish won’t have the same authentic taste so it is well worth taking the time to source and prepare the full ingredients.
Place the duck breasts in a medium–low oven (160°C/325°F) to reheat for 20 minutes, remove from the oven and slice into bite-sized pieces.
Meanwhile, make the BBQ sauce. Place all of the ingredients, except the cornflour mixture, in a saucepan and gently bring to the boil. Turn down the heat and simmer for 15 minutes. Slowly stir the cornflour mixture into the sauce until thickened and coats the back of a spoon. Remove the star anise and cinnamon stick and set the sauce to one side.
Heat a non-stick wok over a medium heat, add the oil, the spring onions and garlic and fry for about 30 seconds, until fragrant. Add the onion and carrot and stir-fry for a further minute. Add the beansprouts and fry for another minute, then season with the dark soy, salt, sugar and white pepper and mix well.
Add the stock, bring to the boil, then thicken with the cornflour mixture, slowly pouring it into the pan while stirring. Remove from the heat, add the sesame oil and transfer to a serving plate. Arrange the sliced duck over the top, drizzle with the BBQ sauce and serve.
How useful was this post?
Click on a star to rate it!
Average rating 5 / 5. Vote count: 1
We are sorry that this post was not useful for you!
Let us improve this post!
Thanks for your feedback!